Tuesday, March 18, 2014

Guinness Beef Stew

This is the first year in a long time (probably since I've become a veggie) that I've felt the need to have an Irish-ish dinner for St. Patrick's Day.  Jason isn't a huge fan of corned beef, so I wanted something different.  I came across this recipe and thought Jason would enjoy it.  And he did!  The Irish Soda Bread I made was perfect for sopping up the stew.

Guinness Beef Stew
8 servings

2 lbs stew meat
3 tbsp olive oil, divided
4 tbsp all-purpose flour, divided
3 medium onions, chopped
12 oz Guinness 
1 tsp kosher salt
1/2 tsp black pepper
1 tsp caraway seeds
32 oz low sodium beef broth
2 cups carrots, chopped 
2 cups parsnips, chopped
2 cups turnips, chopped
1/4 cup fresh flat leaf parsley, chopped

1.  Heat 1 tbsp of oil in a large Dutch oven until shimmering.  While oil is heating, put 2 tbsp of flour in a large bowl and toss to coat half of the beef.  Once coated in flour, cook in the hot oil for about 5 minutes, until brown.  Remove and repeat with 1 more tbsp of oil and remaining beef.  Remove second batch of beef and set aside.

2.  Heat the remaining tbsp of oil in the pot and add the onions.  Sauté for about 5 minutes, until onions begin to soften.  Add in the Guinness, broth, salt, pepper and caraway seeds.  Stir well, scraping all of the bits off of the bottom of the pot. Add in beef.  Bring stew to a boil, lower heat, cover and simmer for one hour, stirring every 15 minutes.

3.  Remove lid and simmer uncovered for another hour.

4.  Add in the carrots, parsnips and turnips.  Bring to a simmer, cover and cook for 30 minutes, stirring once or twice.  

5.  Remove lid and allow to simmer uncovered for an additional 30 minutes.  Stir in parsley just before serving.  Enjoy!

This is the original recipe.  I only made a few small changes.  I did add in the raisins, but will leave them out next time - Jason said they didn't do much.

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